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Thanks I normally only do brisket in competitions but I am doing this one for a friend and I usually cook them to 200 degrees and let it rest in a blanket and cooler for two hours. I have never noticed a rise in the meat temp after removing it from the smoker though!

Hey fellas I am supposed to smoke a brisket for a buddy's anniversary party tomorrow. The problem is I have double booked myself and have to throw a bachelor party tomorrow as well. My question is if they serve the brisket at four can I have it done around eleven or is that too much resting time?

Hello everyone! I live in central Illinois and have been doing several cook-offs the past few years and recently just bought a new Oklahoma Joe smoker. Up until now I have always used my good ol' Weber grill and done pretty well. Does anybody have tips or dos and don'ts for this Oklahoma Joe...